Almond Cookie Dough Cake

Almond Cookie Dough Cake - gluten free, light, and fluffy almond cookie dough cake.

This decadent almond cookie dough cake recipe features a creamy cake that’s topped off with edible cookie dough. It’s an easy dessert that’s sure to impress anyone who tastes it.

Almond Cookie Dough Cake - gluten free, light, and fluffy almond cookie dough cake.

Every Christmas my mom and I make Venetian Cookies, aka Rainbow Cookies, aka (in my house) 3-Color-Cookies. We probably started calling them that 

because when we started making them I couldn’t pronounce Venetian or Rainbow – we’ve been making them that long. And let me tell you: They. Are. Delicious. They are also full of butter and sugar and nothing with nutritional value. But hey, everything in moderation, right?

But, these little beauties!?


Yields 6 slices

Almond Cookie Dough Cake

Gluten Free; Grain Free; Low Fat

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

    Cake:
  • 1/2 cup soy flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cornstarch
  • 1/4 cup granulated sweetener of choice
  • 1/4 cup coconut oil - measured then melted
  • 3/4 cup milk of choice (i.e. cow's, soy, almond. I used vanilla soy)
  • 1/4 cup liquid egg whites
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • Frosting:
  • 1/2 cup plain Greek yogurt
  • 3 Tbsp choice of powdered sugar (i.e. Swerve or regular)
  • 2 Tbsp coconut flour
  • 1/4 tsp salt
  • 2 Tbsp milk of choice (i.e. cow's, soy, almond. I used vanilla soy)
  • 1 tsp vanilla extract
  • Cookie Dough:
  • 1/4 cup soy flour
  • 2 Tbsp coconut flour
  • 1/4 tsp salt
  • 2 Tbsp granulated sweetener of choice
  • 2 Tbsp coconut oil - measured then melted
  • 1 Tbsp applesauce
  • 2 Tbsp milk of choice (i.e. cow's, soy, almond. I used vanilla soy)
  • 1/2 tsp vanilla OR almond extract
  • 2 Tbsp mini M&M's

Instructions

  1. For Cake: mix flours, baking powder, salt, cornstarch, and sweetener.
  2. Add melted coconut oil, milk, egg whites, and extracts.
  3. Stir together until all ingredients are incorporated and become a dough-like consistency.
  4. Refrigerate dough for at least 1 hour (preferably overnight).
  5. For the frosting: whisk together the yogurt, sugar, flour, salt, milk, and extract until smooth.
  6. Refrigerate until cake is ready to be iced.
  7. For the cookie dough: combine the flours, salt, sweetener, melted coconut oil, applesauce, milk, and extracts.
  8. Fold in mini M&Ms.
  9. Refrigerate for at least 1 hour.
  10. When ready to bake: preheat the oven to 325 F and grease or line a 9" X 5" loaf pan with parchment paper. Bake for 18-20 min.
  11. Allow cake to cool in pan completely. When cooled, using a knife or rubber spatula, ice cake with frosting.
  12. Roll edible cookie dough into small balls and place on top of iced cake.
  13. You’re ready to enjoy!
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